All Over the Palate – Sep 11 2008 — Eat It, Atlanta - Atlanta Restaurant | Cooking

More food that I want to eat, make, day dream about from the food blog world!

The Houndstooth Gourmet: Corn Fritter with Corriander Cream & Basil Oil

The Culinary Sherpas: French Onion Soup for the Soul

Be sure to read the article and check out the hurricane video!)

(more on Vichyssoise here – my understanding is that a Vichyssoise is cooked and then chilled, while a gazpacho is never heated at all; please correct me if I’m wrong)

For the Love of Cooking: Meatball Sandwich (this one’s for you, Mom)

The Chocolate Peanut Butter Gallery: Bacon Chocolate Peanut Butter Cups

Tagged as: all over the palate, bacon, meatballs, peanut butter, recipes, soup

http://www.blue-kitchen.com/ Terry B

Jimmy—Thanks for the link to my vichyssoise! You’re right that vichyssoise is cooked and chilled, but gazpacho is never cooked, at least the way we prepare it. Some cooks include broth in their gazpacho, which has been cooked, of course, either by the cook or by a commercial source. The beauty of my wife’s gazpacho recipe is that nothing is cooked, so you don’t have to heat up the kitchen or wait for things to cool down to make it.

I also wanted to let you know that my blog Blue Kitchen has moved to a new host and URL. You’ll now find it at http://www.blue-kitchen.com/.

All Over the Palate – Sep 11 2008

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